1 pound 96% fat-free ground beef 2 cups finely chopped cabbage 2 tablespoons cornstarch 2 tablespoons finely chopped green onion 2 teaspoons finely minced ginger 1 egg white 1 tablespoon fish sauce 1 teaspoon minced garlic 1 teaspoon salt ½ teaspoon ground black pepper 1 package (14 ounces) dumpling or potsticker (gyoza) wrappers (77 wraps)
For Sauce: Soy sauce Grated ginger
1. In a large mixing bowl, combine all ingredients except wrappers. 2. Spoon scant ½ tablespoon meat mixture into center of a wrapper. With fingertips, moisten edges of wrapper with water. Bring edges together to form a semi circle. Seal and set aside. Repeat with remaining wrappers and filling. 3. Fill wok 1/3 to ½ full with water. Bring to a boil. Boil dumplings, 7-10 at a time 5 minutes or until meat is cooked throughout. 4. Remove dumplings with a slotted spoon. To make sauce, simply pour a little soy sauce into a shallow bowl. Sprinkle with grated ginger. Serve dumplings warm with sauce. Tip: Extra uncooked dumplings may be frozen. Freeze in a single layer on a cookie sheet lined with foil. When frozen, remove to a plastic bag. Boil from frozen state 6-7 minutes or until meat is cooked throughout.